• 3/4 cup wild rice, washed
• 1 1/2 cups water
• 1/2 teaspoon salt
• 2 tablespoons cornmeal
• 2 to 3 tablespoons bacon drippings or corn oil

Bring water to boil. Add rice, water, and salt. Gently boil for 30 to 35 minutes, until just tender. Stir in cornmeal.

Allow to cool. Mold into 8-10 cakes about 3″ in diameter. Heat bacon drippings in a large skillet over medium heat. Add cakes and fry for 2 to 3 minutes on each side, until golden brown. Serves 4 to 6.

A great accompaniment for duck or venison, or for breakfast with bacon and maple syrup.

 

From “Spirit of The Harvest: North American Indian Cooking” by Beverly Cox and Martin Jacobs.